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The following menu suggestions for Trinity Sunday, along with the pictures, were submitted by Angie from Jesse Tree Treasures.

To celebrate Trinity Sunday (last year) we had Trinity tacos!
The menu included a trio of fresh berries.
Three types of tortillas (soft flour, soft corn and hard shell corn)
A trio of dips and salsas (homemade guacamole, seasoned sour cream, and salsa)
Tri-color peppers
Three cheeses
And if you really want to go all out, you could do three meats with taco meat and fajita chicken and steak. We just stuck with taco meat.

This is a fun and healthy meal that the kids love. The best part is... It is allergy friendly. It is extremely difficult to find a meal the whole family can eat because of the various allergies. Tacos are a favorite, because everyone can stay away from their offending food. If you still have room for dessert, you can have a "Trinity Sundae" with 3 scoops of ice cream and 3 toppings or 3 cherries. Enjoy! (Editor note: You can also find a Trio of Sundae Solemnities in the archives!)

Guacamole RecipeI used to be intimidated by the thought of making homemade guacamole, now I make it all the time, it is so simple.
All you need are: 2-3 avocados (they should yield a bit to your finger pressure, but not feel hollow).
Mash with a fork or two knives. If it is a little chunky that's fine, I like it better that way.
Add sea salt, chili powder and lime juice to taste, and that's it! Yum!
If you like to add things to it, try red onion, tomatoes, cilantro, and red peppers.

Come Holy Spirit, fill the hearts of Thy faithful and enkindle in them the fire of Thy love. Send forth Thy Spirit and they shall be created. And Thou shalt renew the face of the earth.

Today we celebrate Pentecost Sunday! Since Pentecost if the Birthday of the Church, our family always celebrates with a birthday cake! Our cake is a usually a white cake with white frosting since Pentecost is also known as Whitsunday. The large candle in center represents Christ our Light, who promised to send the Holy Ghost, and the 12 smaller white candles represent the 12 Apostle and the tongues of fire. The 7 red hearts (strawberry slices on this cake) represent the 7 gifts of the Holy Ghost, and the 12 strawberries, placed around the cake, represent the 12 fruits of the Holy Ghost.

After singing Happy Birthday to the Church, our kids blow out the candles with a "mighty wind."

Be sure to take pictures tomorrow to share in the link-up below.To Participate:

1. Create a post about your Pentecost Sunday celebration.
2. Using the linky below, enter the exact link to your post.
3. Add a link your post, referring back to this post so that others can find the link-up as well!
4. Be sure to visit the links and see how everyone else has been celebrating!

O God, Who didst instruct the hearts of the faithful by the light of the Holy Spirit, grant us in the same Spirit to be truly wise, and ever to rejoice in His consolation. Through Christ our Lord.

The following post was submitted by Adoro Te Catholic Home Educators. You can visit them on Facebook. The girls in The Little Women’s Hospitality Club did an amazing job creating this Cupcake Rosary for Our Lady!

Adoro Te Catholic Home Educators of Connecticut capped off their annual end-of-the-year May Crowning with a Rosary. A cupcake Rosary, that is. The 10-12 year old girls in The Little Women’s Hospitality Club (part of Catholic Children’s Clubs) baked dozens of fluffy “beads,” arranged the edible display, and served it to 100 hungry children and their moms.

Each cupcake was adorned with an image stamped in marshmallow fondant. The Hail Mary beads (standard-sized cupcakes) were baked in brown cupcake papers and stamped with a rose cookie mold from The Springerle Baker. The Our Father beads (baked in a Texas cupcake pan *) were stamped with a Greek cross surrounded by a Greek inscription that reads, “May the Blessings of the Lord be upon you.” We used a bread stamp from Prosphora Stamp Central.

*Baking tip: To ensure straight, even crowns on your Texas cupcakes, place one cupcake pan on top of the other. Spray both pans with cooking spray and fill one pan ¾ of the way with batter. Invert the second pan and place it evenly atop the filled pan for baking.

Stamping marshmallow toppers: Dust your work surface and the stamp with powdered sugar. Roll out the marshmallow fondant like you would cookie dough. Press the stamp into the fondant, cut out design with a circle cutter, and remove the topper before stamping the next section of fondant. Be sure to dust your stamp every time you stamp the dough.
Use frosting to attach the topper to the cake.

The following Pentecost Brunch menu and recipes were submitted by Kathryn Zamudio, and the photos were taken by her husband Miguel.

Pentecost is the end of the Easter season. It is also the birthday of the church. This is a good opportunity to share the Easter season with our friends who could not make it to Easter due to family obligations.

This time of the year, wild fires in New Mexico bring heat and wind, reminding us of the symbols of Pentecost. This brunch menu is hot, fiery and windswept, just like Pentecost and New Mexico.

Gazpacho

Pentecost Pork Stew

Fresh Tomato Salsa

Stuffed Sweet Peppers

Cream Cheese & Radish Sandwiches

Smoked Tongue Sandwiches

Coleslaw

Red Chili Tamales

Verde Tamales

Chili Colorado

Tomato & Watercress Salad

Cactus, Zucchini and Red Pepper Salad

Virgin Mary Cocktails

Coffee

Gazpacho

1 hothouse cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 garlic cloves, minced

2 cups tomato juice

1/4 cup white wine vinegar

1/4 cup good olive oil

1/2 tablespoon kosher salt

1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Chop half the radishes finely. Mix with cream cheese and salt. Spread on 6 slices of bread. Cut remaining radishes in half and put half a radish on each sandwich with the red skin on top. Garnish with a twig of parsley.

1 med. head cabbage, cored and sliced into thin strips approx. 1-2" long

2-4 cups very hot water

Dressing:

1/2 cup vinegar

1/4 cup water

3 Tbsp. sugar

1/2 tsp. salt

2 Tbsp. olive oil

pepper, freshly ground

1 onion, diced

1 green pepper, diced

1 yellow pepper, diced

1 can (8 oz.) sliced mushrooms, drained

Core and roughly slice cabbage into thin strips an inch or two long. Place strips in colander nested in larger bowl and pour enough very hot water over to cover. Soak 7 minutes.

Using more vinegar than water, mix the two to taste creating a total of 1 cup liquid. Dissolve in sugar and salt (again, to taste whether you like it sweeter or more sour) Add a grinding of pepper, then whisk in the oil.

Remove colander from bowl; allow cabbage to drain well and cool.

While cooling, dice onion, green and yellow peppers. Toss together peppers, cabbage, and drained mushrooms in a nonmetallic salad bowl.

Pour salad dressing over slaw and marinate in fridge, covered, overnight or for at least four hours.

Yield: Serves 6

Red-Chile Tamales

Since we live in the Southwest, we just buy our tamales. Making them is too much effort, and we can get many different varieties. If you live in a tamale deprived part of the country, here are the recipes.

Masa

2 cups masa harina

1½ cups chicken stock, hot

1½ teaspoons salt

1 cup lard or vegetable shortening

2 teaspoons baking powder

Place masa harina in a large bowl. Pour in hot chicken stock and combine well with a rubber spatula. Cover and let stand for 30 minutes. Add remaining ingredients, mix until thoroughly combined and adjust consistency with warm water.

Heat the oil in a large skillet and brown pork in batches. Set the pork aside. Add the onion to the skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with one cup of the chicken broth, loosening the browned bits with a spoon. Add the coriander, cumin, oregano, red-chile powder, honey, vinegar, and salt to the pan. Add the cooked onions, garlic, and broth. Place the browned pork, chile marinade in an ovenproof pot or dish, stir to combine and bake for 1 hour or until pork is tender. Shred pork with two forks until desired consistency is achieved.

Pre-soak your corn husks in water until pliable. Layer a tablespoon of masa and filling inside. Fold each side of the husk over the filling so the filling is covered. Fold bottom ends of the husk over

Place ingredients in a large bowl and mix until combined. Place mixture in a pastry bag with a large, round tip. Line a baking sheet with plastic wrap or parchment paper. Pipe cheese mixture onto the lined baking sheet and freeze mixture for 1 to 2 hours. Remove cheese from freezer and cut into 1½-inch pieces. Place pieces in a plastic bag and store in freezer until needed.

Pre-soak your corn husks in water until pliable. Layer a tablespoon of masa and filling inside. Fold each side of the hust over the filling so the filling is covered. Fold both ends of the husk over. Fold them in the same direction so all the flaps face down.

Using narrow strings pulled form a husk, tie a bow around the package to keep it closed.

Chili Colorado

Again, we can buy this premade in any of our local Latin stores.

2 ounces whole dried New Mexico chiles (6)

1 ounce whole dried guajillo chiles (6)

4 cups boiling-hot water

3 tablespoons finely chopped white onion

3 garlic cloves, minced

1 1/2 teaspoons ground cumin

3/4 teaspoon dried oregano, crumbled

2 tablespoons vegetable oil

1 tablespoon all-purpose flour

1 tablespoon kosher salt, or to taste

2 teaspoons Sherry vinegar, or to taste

1 teaspoon sugar, or to taste

Rinse chiles and split open, discarding stems, seeds, and ribs.

Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.

Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.

Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.

We give thee thanks, almighty God, for all your benefits, who livest and reignest forever and ever. Amen.

May the Lord grant us His peace. And life everlasting. Amen.

Alternate conclusion:And may the souls of the faithful departed, through the mercy of God rest in peace. Amen.

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